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The Chung Collection

Canadian Pacific lunch menu from 1925 Canadian Pacific Railway Company. Dining Car Service 1925

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 //C7   2S>  s
'& THE   •   B, U  I  L  D  I  N  G   ♦   OF   •   THE   •   DOMINION
Canadian Pacific
Assiniboia
through i be
Sault Su. Marie
The Toll Gate of the Inland Seas
J. ROM Canada's earliest days, when the canoe route
was the highway to the great West, Sault Ste. Marie has
always been a strategic point on the charts of Canadian
trade.
The day is not long past when the Soo was proud of the
title, "the Suez of the Great Lakes." Now the figure no
longer flatters, for the tonnage that passes through the
great locks at the Soo is greater than that through Suez
Canal.
It is nine times the traffic through Panama Canal!
Nor does the Soo take tribute only from
traffic by water. It holds a commanding position on the rail lines which
tap the fertile northwestern States,
and, entering Canada at the Soo, find
their shortest haul to eastern markets  OVER THE
CANADIAN PACIFIC.
The Canadian Pacific Bascule Bridge at this point is remarkable in that it provides a wider single unobstructed
channel than any other movable bridge.
Great industries have been built up at the Soo, to give
employment to thousands of men—pulp and paper
mills of huge capacity, lumber mills, chemical plants
and many more.
At Steelton, now a part of Sault Ste. Marie,are gigantic
steel works, rail mills, structural steel
mills, blast furnaces; for Algoma holds
Canada's richest iron deposits.
Reminiscent of olden days, the Soo still
profits substantially from the fur trade.
CANADIAJfyPACIFIC
It Spans tlic World
MID-DAY A-LA-CARTE
Green Onions 15
CHOW   CHOW   15
Celery 25
MIXED   PICKLES   15
Radishes 25
OLIVES   20
Spring Vegetable Soup 25
Fried Lake Trout, Meuniere 65
Broiled Finnan  Haddie, Drawn  Butter 65
Jelly Omelet 60
Steamed Beef Steak and Kidney Pudding 65
BROILED   OR   FRIED   CHICKEN   (HALF)   1.25
SIRLOIN   STEAK   1.50 SMALL SIRLOIN   STEAK 1.00
BROILED   LAMB   CHOPS —(ONE)   45,     (TWO)   80
HAM   65 BACON,   3   STRIPS   35,   6   STRIPS   65
(ONE   STRIP   BACON,   WHEN   SERVED   WITH   OTHER   ORDERS,   15)
HAM   AND   FRIED   EGGS   65 BACON   AND   FRIED   EGGS   65
INDIVIDUAL   POT   OF   BAKED   BEANS  (HOT   OR   COLD)   35
EGGS
SCRAM BLED   35
BOILED  (1)   20,   (2)   35      FRIED   (1)   20,   (2>   35       POACHED   ON   TOAST   (1)   20,   (2)   40
OMELETS—PLAIN   45,    CHEESE   50,   MUSHROOM,   HAM   OR   SPANISH   60
BOILED   POTATOES   15 Baked   Potato  20 MASHED   POTATOES   15
FRENCH   FRIED   OR   HASHED   BROWNED   POTATOES   25
New Beets 20 Carrots Vichy 20
Fresh Asparagus on Toast, Butter Sauce 45
COLD   ROAST   BEEF   75 COLD   OX   TONGUE   75
IMPORTED   SARDINES   60
(WITH    POTATO    SHAD    15    CENTS    EXTRA)
COLD   HAM   75
CHICKEN   SALAD   60 Lettuce and Tomato Salad 45
(WiTH    FRENCH   OR    MAYONNMSE   DRESSING^
ROQUEFORT   CHEESE   DRESSING   25 "THOUSAND   ISLAND"   DRESSING   10
Lemon Meringue Pie 20 Tapioca Custa-d  Pudding 20
ENGLISH   PLUM   PUDDING,   HARD   SAUCE   30
Ice Cream 25 Special Individual Cake Service 20
Fresh Strawberries, with Cream 35
Canadian Apples (1) 10    (2) 15
ORANGES (1)15 BANANAS, WHOLE (__-)  2 5
INDIVIDUAL   CANADIAN   COMB   OR   STRAINED   HONEY   25,   WITH   HOT   BISCUITS   35
CHEESE   WITH   CRACKERS   25
CANADIAN   CHEDDAR MacLAREN'S INGERSOLL   CREAM
FRENCH   ROQUEFORT SWISS   GRUYERE
MARMALADE,    JAMS,    JELLIES   OR    PRESERVED    FRUITS     25
(in   individual jars)
MARMALADE CRABAPPLE   JELLY BRAMBLEBERRY   JELLY QUINCE   JELLY
STRAWBERRY   JAM RASPBERRY   JAM
PRESERVED   PINEAPPLE
PRESERVED   RASPBERRIES PRESERVED   STRAWBERRIES
PRESERVED   CHERRIES,   RED   OR   WHITE
(WITH   HOT   BISCUITS   35)
PRESERVED   FIGS   35
BREAD    AND   BUTTER    SERVICE, PER    PERSON
TOAST   15 ROLLS   15 WHITE,   RAISIN   AND   BROWN   BREAD    10
TEA,   COFFEE,   ETC.
COFFEE,   POT   20 (served with hot milk or cream) TEA,   POT   20
INSTANT   POSTUM   20 COCOA,   POT   25
INDIVIDUAL  SEALED   BOTTLE   MILK   15 HORLICK'S   MALTED   MILK    20
WAITERS ARE FORBIDDEN TO ACCEPT OR SERVE VERBAL ORDERS
PASSENGERS ARE REQUESTED TO INSPECT MEAL CHECK BEFORE MAKING PAYMENT, AND IN CASE OF ANY
OVERCHARGE OR UNSATISFACTORY SERVICE. REPORT THE MATTER TO THE STEWARD IN CHARGE OF CAR
OR    TO
W.  A.   COOPER,
MANAGER,
Sleeping,  Dining,   Parlor   Cars,
L.S.& M.—1-4-25 Restaurants and  News  Service,
(1) MONTREAL 

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